"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Soak rind in hot lime water overnight. Next morning, drain and wash rind in 2 clear waters. Put on stove and cook in water, just enough to cover rind, for 4 hrs. Add sugar and cook 3 hrs longer. Add vinegar and spices. Cook 2 hrs. Pack in sterilized jars and seal.
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